Crossroads

Julie Denesha / KCUR 89.3

The Kansas City Star’s historic headquarters building at 1729 Grand Blvd. has been sold to a local developer who wants to redevelop the property as a first-class office project for up to 1,200 workers.

On Friday, The Star’s parent company, Sacramento-based McClatchy, announced it had sold the historic property and the 11-year-old Press Pavilion across McGee Street for a combined $42 million.

Isabelle Hurbain-Palatin / Flickr -- CC

There once was a time when "sausage" meant links or patties served with pancakes.

Not anymore, especially in Kansas City. We’ve seen a lot more sausage variety over the past few years.

“I think it’s part of the butchery trend,” Jenny Vergara told host Gina Kaufmann on KCUR’s Central Standard. “We have more and more chefs who are opening great butcher shops. With this return to artisan do-it-yourself butchery, sausage is a really incredible way to use up all the pieces and parts.”

Šárka Ponroy Vamberová

A village in the Czech Republic was the site of a brutal massacre during World War II. 

On June 10, 1942, every man in Lidice over the age of 15 was executed. Some children were sent to German homes to be "re-educated" to Nazi standards, and others were gassed in a concentration camp at Chełmno in Poland. Most of the mothers were killed at Ravensbrück, a camp north of Berlin.

With the inhabitants gone, the Nazis razed the village.  

Pauline Mak / Flickr -- CC

What’s the mark of a good bakery?

“You can taste when butter is used,” Food Critic Carlton Logan told host Gina Kaufmann on KCUR’s Central Standard. “You can tell when real ingredients are used. It has a very different taste compared to something you get in a supermarket.”

Logan, along with critics Charles Ferruzza and Jenny Vergara, searched out the best bakeries — and best baked goods — in and around Kansas City this year.

Here are their recommendations:

Stacy Spensley / Flickr -- CC

Once, our idea of healthy eating revolved around the salad bowl.

But we’ve discovered that some salads can be deceptively unhealthy … and that there are other satisfying options on local menus.

On Friday’s Central Standard, KCUR's Food Critics explored what “healthy eating” really means.

“I believe there are so many personal definitions of what ‘healthy’ is,” Lisa Murphy told host Gina Kaufmann. “Every individual has to make their own choice and have their own personal philosophy.”

Liz West / Flickr -- CC

A look at some of the exciting art stuff coming up in June: a local reggae band that's performing at the Crossroads Jammin' Reggae Fest, then the artist known as Boi Boy, whose show, "Select Username and Password" opens tonight.

Plus: remember writing letters? Actual handwritten ones? We'll talk with the owner of a Lawrence print shop who created a monthly letter-writing club.

Guests:

Ralph Daily / Flickr -- CC

Summer grilling season is upon us. Over this Memorial Day weekend, we’ll be firing up the backyard grill, cold beverage in hand.

But what exactly is grilling? KCUR’s Food Critics defined it on Friday’s Central Standard.

“It’s over hot fire or coals,” Carlton Logan told host Gina Kaufmann.

“Grilling is not barbeque,” added Charles Ferruzza. “The main difference is the speed. Grilling can be pretty fast. Barbeque is a slow-cooker thing.”

Brian Rozman Photography

It’s easy to imagine a teenage Samantha Fish standing in the mulch at Crossroads KC, dreaming about playing up on the stage.

“I’ve been going to that venue since I was a teenager,” Fish, a Kansas City native, confirms. “That and Knuckleheads were my two favorite places to go see live music.”

Julie Denesha / KCUR 89.3

One of the Kansas City art world's most legendary characters — and most fearsome promoters of area artists — has died at age 74.

Tom Deatherage, who lived in an art-filled apartment above his gallery The Late Show, died peacefully and surrounded by loved ones after a long illness on Tuesday morning, according to friends who were present. He had been an art dealer in Kansas City for more than 25 years.

Paul Sableman / Wikimedia Commons

On KCUR’s Central Standard, our Food Critics — Charles Ferruzza, Mary Bloch and Jenny Vergara — have been keeping an eye on the latest news from KC’s restaurant scene.

They shared some of the highlights from this past spring with host Gina Kaufmann:

The Marmot / Flickr -- CC

Summer's on the horizon. And as temperatures start to rise, our thoughts turn to the drinks and dishes that'll help keep us cool.

From an old-school shrimp cocktail to spring rolls — and, of course, don't forget ice cream and shaved ice — KCUR's Food Critics searched out the best iced and chilled dishes in Kansas City on Central Standard.

Here are their recommendations:

Mary Bloch, Around the Block:

Karen Neoh / Flickr -- CC

There’s a lot that can go between two slices of bread.

Portable and fuss-free — no need for utensils — sandwiches are perfect for work lunches or picnics.

stu_spivack / Flickr -- CC

It’s hard to go wrong with fries.

They come in all sorts of shapes and textures, and they’re a great vehicle for dipping sauces, seasonings or even gravy.

Whether you prefer thin and crispy, thick and pillowy-soft inside — or waffle-shaped, crinkle-cut or curly — on Friday's Central Standard, KCUR’s Food Critics searched out the best fries in and around Kansas City.

Here are their recommendations:

Erin / Flickr -- CC

Brunch can take on many different forms.

There’s the all-you-can-eat buffet, complete with waffle and omelet stations.

And don’t forget the boozy brunch — quite possibly the only time of the week where one could have a drink in the morning without feeling too guilty.

On Friday's Central Standard, KCUR's Food Critics took their annual look at the best brunch dishes in and around Kansas City.

Here are their recommendations:

Elle Moxley / KCUR 89.3

In a city with so many school options, it isn’t always easy for parents to choose where to send their children.

Amanda Recob’s daughter, Marliemae, will start kindergarten in the fall. But Recob isn’t just choosing a school for her 5-year-old.

“I have two girls following her, so it is a lot of pressure,” Recob says. “I don’t want them going to three separate schools.”

So Recob is trying to keep the needs of her 2-year-old and 4-year-old in mind as she visits schools.

Andrea Tudhope / KCUR 89.3

Chicken isn't the most exciting protein.

“It’s like the vodka of the food world,” Food Critic Jenny Vergara told guest host Brian Ellison on KCUR's Central Standard. “It takes on the flavor of whatever you put in it or put with it.”

But that’s the beauty of chicken — and why it’s a beloved staple in many cultures. Whether you like it fried, roasted or grilled, in strips or shredded (and, for the kids, in nugget form), you can find chicken at all price points.

C.J. Janovy / KCUR 89.3

At first glance, the painter Ada Koch and the poet Glenn North might seem an unlikely pair. But what has emerged from their collaboration — Love, Loss & Violence: A Visual Dialogue on War, an art exhibit opening this weekend at the Kansas City Artists Coalition and an accompanying book — illustrates with painful honesty that certain fears are universal.

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Forget the sad desk lunch. The lunch break is a time to get out and explore new restaurants.

Whether you’re looking for something fast and affordable or luxurious — or something to grab and take to a nearby park (hi, spring!) — KCUR’s Food Critics search out the best lunch spots in and around Kansas City.

Here are their recommendations:

Bonjwing Lee, The Ulterior Epicure:

Michael Korcuska / Flickr -- CC

From the old classics to “interactive” cocktails — and don't forget mocktails — there’s a drink for everyone in KC.

Whether you like your drinks fancy (made with local spirits, fresh herbs and juices and more) or something more simple (usually involving just one type of liquor), KCUR's Food Critics searched out the best cocktails in and around Kansas City in our annual look at libations.

Here are their recommendations:

Mary Bloch, Around the Block:

Fort Osage CTC

First, we explore how vocational and technical education programs can help bridge the gap between job-seekers and middle-skilled jobs. Then, architect John Ruble explains the challenges urban planners face when designing everything from city buildings to U.S. embassies. Finally, running a successful food truck is about more than serving sliders from a van. We hear about the construction and operation of Kansas City's full-service kitchens-on-wheels.

Courtesy of Mid-America Arts Alliance

Two young children look toward a mother figure, her face turned to the side facing the American flag.

“For in thee the oppressed find justice and mercy,” reads the accompanying text.

The image is from a World War II poster created by Polish artist Wladyslaw Teodor “W.T.” Benda.

“Isn’t that beautiful?” asks Hal Wert, a professor at the Kansas City Art Institute.

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Happy new year! KCUR’s Food Critics — Charles Ferruzza, Mary Bloch and Jenny Vergara — have been keeping up with the latest news from KC’s restaurant scene.

They shared their picks with guest host Brian Ellison on Friday’s Central Standard.

The Rieger / Facebook

When it’s cold out, a big, hearty bowl of pasta really hits the spot.

Whether it’s a creamy mac and cheese or something a little more sophisticated (squid-ink noodles, anyone?), KCUR’s Food Critics search out the best pasta dishes in and around Kansas City.

Here are their recommendations:

Mary Bloch, Around the Block:

David Bickley

Hungarian composer Béla Bartók was a pianist. But some of the music Bartók wrote for strings, inspired by folk music, is considered among his most expressive and inventive. 

This weekend, Kansas City Symphony concertmaster Noah Geller will be the featured soloist in Bartók's Violin Concerto No. 2. 

Chris Lee

The Kansas City Symphony has been quietly fundraising over the last four years with the goal of adding $55 million to its endowment. On Wednesday, in front of more than 100 donors and arts officials on the stage of Helzberg Hall, the Symphony announced that they'd raised nearly $52 million.

Now, they're seeking public support for the "Masterpiece Campaign."

Christophe Testi

This story was updated with comments from ArtsKC. 

Bruce W. Davis has resigned as the president and chief executive officer of ArtsKC —Regional Arts Council after less than a year on the job. 

In a news release on Tuesday, ArtsKC board chair Brad Douglas announced that Davis's last day was Monday, January 2. 

Douglas told KCUR that Davis notified the board in December about his departure.

Paul Andrews

In this encore presentation of Central Standard, local artist and pastor Dylan Mortimer discusses his art, his faith and his battle with cystic fibrosis, which he faced head on in his exhibit last January called "Cure."

Guest:

E.G. Schempf

When Grand Arts closed in the fall of 2015 after a 20-year tenure in the Crossroads, Stacy Switzer, the artistic director of the organization (calling it a "gallery" would be inadequate), said it had been a place of "extraordinary" freedom for artists. 

Celeste Lindell/Flickr

The board of commissioners of the Planned Industrial Expansion Authority, or PIEA, approved a new plan on Thursday for the Crossroads Arts District in Kansas City, Missouri. The nearly 40 properties in the Crossroads occupied by artists or for arts activities will get a 50 percent tax abatement for 15 years. Taxes will be frozen at the 2016 assessed value.

Star Athena / Flickr -- CC

Some people have strict rules when it comes to cookies.

"Can we agree ... any cookie that does not have butter as an ingredient should never be made?" Charles Ferruzza asked host Gina Kaufmann on KCUR's Central Standard.

Ferruzza, with our other Food Critics, searched out the best cookies in and around Kansas City — with and without butter.

Here are their recommendations:

Mary Bloch, Around the Block:

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